A Poetical Cook-Book (Classic Reprint)

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Excerpt from A Poetical Cook-BookAnd cut them in squares, putting them in a basin by themselves till wanted for the soup. The next thing is the thickening of the soup, which must be prepared in the same manner as sauce tournée. The turtle being well done, take out the fins and hearts, and lay them on a dish, the whole of the liquor must pass through a sieve into a large pan, then with a ladle take off all the fat, put it into a basin, then mix in the turtle liquor (a small quan tity at a time), with the thickening made the same as tournée, but it does not require to, neither must it, be one-twentieth part as thick. Set it over a brisk fire, and continue stirring till it boils. When it has boiled gently for one hour put in the callipee and callipash with, the guts, hearts, and some of the best of the meat and head, all cut in squares, with the forcemeat balls and herbs, which you should have ready chopped and stewed in espagnole the herbs and parsley, lemon, thyme, marj oram, basil, savory, and a few chopped mush rooms.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.